Wednesday, June 3, 2009

Soup one day, ice cream on the other... No, my blog is not going through a Dr. Jekyll/Mr. Hyde phase, I swear! :)
Even though it’s freezing cold here in Sao Paulo today (9ºC!!) I had to share this recipe with you – the ice cream is so good I would not be able to wait for a hot day to post it.

To make the custard, place the milk, cream and vanilla in a saucepan over medium heat until it just comes to a boil. Place the yolks and sugar in a bowl and whisk until well combined. Gradually add the milk mixture, whisking to combine. Return to the saucepan and stir over low heat for 8-10 minutes or until custard is thickened and coats the back of a spoon. Strain custard through a fine-mesh sieve into a metal bowl, set aside to cool then refrigerate for at least 4 hours.

To make the toffee, place half the sugar in a small saucepan over low heat until it starts to caramelize; stir and add the remaining sugar, to keep the caramel from burning. When it’s completely melted and golden, pour over a piece of foil and set aside to cool. When it’s completely set, use a rolling pin to break the toffee into small bits. Set aside.
Pour the custard into an ice cream maker and follow the manufacturer’s instructions. Scoop the ice cream into a container and stir in the toffee bits. Put in freezer until firm, at least 4 hours.

Summer is upon us in the US, this ice cream will make an appearance sometime soon. At restaurants my husband and I always order creme brulee to share. This will be the perfect ice cream for him on Father's Day.

WOW! after school today i was like.. hmm what will i eat.. lol so i made some toffee then i mashed some ice cream until it was runny and mixed it through.. put it back in the freezer.. took it out dug in and WOW!! i was like wtf creme brulee?? and you actually have a recipe!!! awesome.. tastes exactly like the real thing!!! [slightly more cold XD]